Events and Celebrations

  • 30 g (1¼ oz) rice thread noodles
  • 200 g (7 oz) raw peeled prawns
  • 200 g (7 oz) chicken breast
  • 1 carrot, grated
  • 1 garlic clove, chopped
  • 1 tablespoon grated coconut
  • 12 spring roll wrappers
  • vegetable oil
  • salt and pepper
  • fresh mint sprigs and spicy sauce, to serve

Place the rice noodles in a bowl, cover with warm water and leave to soak for 15 minutes. Cook for 3 minutes in a saucepan of boiling salted water, then drain.

Chop the prawns and chicken breast finely and turn them into a large bowl. Add the noodles, grated carrot, chopped garlic and coconut and mix in well. Season and stir again.

Soften the spring roll wrappers by dipping them briefly in a plate of lightly sugared water, then wipe off the moisture and lay them flat on the work-surface. Place some stuffing on each wrapper, fold the edges in towards the filling and roll up tightly.

Deep-fry the rolls in very hot vegetable oil and drain on kitchen paper.

Serve warm with some fresh mint and a spicy sauce.

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